Homemade Hot Chocolate Recipe

Ash Tyrrell

Homemade Hot Chocolate Recipe

I just made a steaming cup of this hot chocolate and I can’t wait to share it with you. As I stirred the silky mix on the stove, the aroma of cocoa and vanilla filled my kitchen and I knew this was the new go-to recipe. It’s cozy, chocolatey, and far better than anything from a packet.

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Prep Time 2

Cook Time 8

Servings: 2

Ingredients Method Notes

Ingredients

2 Tbsp unsweetened cocoa powder — I prefer good quality raw cocoa for deeper flavor and less bitterness.
¼ tsp ground cinnamon — Adds warmth and depth without overpowering the chocolate.
⅛ tsp ground nutmeg — A subtle spice to round out the chocolate’s richness.
¼ cup brown sugar about 55 g — The molasses in brown sugar gives a more complex sweetness than plain white sugar.
1 tsp vanilla extract — Enhances the chocolate and lifts the aromas.
2 cups milk 500 ml — You can use whole milk, 2%, or even non-dairy alternatives.
Dark chocolate shavings to garnish — For extra indulgence and visual appeal.
Whipped cream optional — Makes it look gorgeous and adds creaminess on top.

Method

I start by placing the cocoa powder, cinnamon, nutmeg, brown sugar, and vanilla in the saucepan. Then I add a small splash of milk and whisk until it forms a smooth paste without lumps.
Once the paste is smooth, I pour in the remaining milk and keep stirring over medium heat. I watch carefully so it doesn’t boil over or scald. Continue whisking until it’s hot, but not at a full rolling boil.
I remove from the heat and immediately pour into mugs. On top, I add whipped cream if using, and sprinkle the dark chocolate shavings for that finishing flourish.

Notes

Use a fine mesh sieve to sift your cocoa and spices first so nothing clumps when whisking.
I always keep the heat moderate—never too high—so the milk doesn’t scorch or create a skin.
If the drink separates a bit, I whisk vigorously or use a handheld frother for a few seconds.
Taste and adjust sweetness near the end: sometimes I add a tiny pinch more sugar (or a drop of vanilla) to balance.
Warm your mugs ahead of time so the hot chocolate stays hotter longer.